Remove the skin from the salmon fillet and chop it into small cubes. Transfer the chopped salmon to the bowl containing the marinade, give it a stir and leave the salmon to soak while you are cutting your vegetables.

Chop the carrot and snow peas into thin sticks, slice the avocado and spring onions, grate the cabbage and use a vegetable peeler to cut the cucumber into ribbons.

Arrange the veggies and salmon on top of the rice, and pour over any extra marinade. Sprinkle with sesame seeds.